Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 1 tablespoon yellow Thai curry paste

  3. 1 400 ml can coconut cream/milk

  4. 1 1/2 cups chicken stock

  5. 1 tablespoon lime juice

  6. 1 tablespoon fish sauce

  7. 4 chicken breasts, trimmed and sliced

  8. 1 cup sugar snap peas, trimmed and halved lengthways

  9. 1/4 cup cilantro leaves

  10. steamed or boiled rice

  11. lime wedges to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, deep, non-stick frying pan over medium heat, Add curry paste and cook, stirring for 1 minute or until fragrant. Add coconut cream/milk, stock, lime juice and fish sauce and stir to combine/ Bring to a boil and cook for 1 minute. Reduce the heat to low, add chicken and simmer for 5 minutes. Add peas and cook for 3-5 minutes, or until the chicken in cooked and peas are tender.

  2. Top with cilantro and serve with lime and steamed rice.


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